Bacterial communities in artisanal raw bovine milk cheeses from the southern region of Brazil / Comunidades bacterianas em queijos artesanais de leite bovino cru da região sul do Brasil

The production of artisanal cheeses made with raw bovine milk has grown in the southern region of Brazil. It is important to obtain information about the risks of this practice, especially concerning food safety. In this study, next-generation sequencing was used to identify and characterize the bacterial communities of artisanal raw milk cheeses. We analyzed one pool of five raw milk samples (control group M1) from different dairy farms and nine pools (M2-M10) of 45 artisanal raw milk cheeses.The characterization of the bacterial communities included 199 species distributed across 59 different genera dispersed among the samples. Among the genera observed, 11 were classified as beneficial to the aroma, flavour, colour, and texture of the cheese. Thirty-one genera were classified as harmful to these characteristics. Another 17 were classified as potential pathogens for animals and humans, including Aeromonas, Bacillus, Cronobacter, Salmonella, Staphylococcus, and bacteria of the coliform group, including E. coli and Klebsiella. There was a significant difference (P < 0.05) in the number of bacterial communities identified between the control group (M1) and the two pools of artisanal raw milk cheeses (M2 and M8). This study demonstrated that next-generation sequencing provides in-depth information on the composition of the microbiota in artisanal raw milk cheeses, characterizing bacterial communities, identifying the wide microbial diversity, and identifying microbial benefits and risks.

Devido ao aumento da produção de queijos artesanais com leite bovino cru na região sul do Brasil, é importante obter informações sobre os riscos desta prática, principalmente no que se refere à segurança do alimento. Neste estudo foi utilizada a técnica de Next Generation Sequencing (NGS) para identificar e caracterizar comunidades bacterianas de queijos artesanais de leite cru. Foram analisados um pool de cinco amostras de leite cru como grupo controle (M1) de diferentes propriedades leiteiras localizadas na região norte do estado do Rio Grande do Sul, e nove pools (M2-M10) de 45 queijos artesanais de leite cru. A caracterização das comunidades bacterianas incluiu 199 espécies distribuídas em 59 gêneros diferentes dispersos entre as amostras. Dentre os gêneros observados, 11 foram classificados como benéficos ao aroma, sabor, cor e textura do queijo, enquanto 31 gêneros foram classificados como prejudiciais a essas características. Outros 17 foram classificados como potenciais patogênicos para animais e humanos, incluindo Aeromonas, Bacillus, Cronobacter, Salmonella, Staphylococcus, bactérias do grupo coliforme como Escherichia coli e Klebsiella. Houve diferença significativa (P < 0,05) entre o número de comunidades bacterianas identificadas no grupo controle (M1) e dois pools de queijos artesanais de leite cru (M2 e M8). Este estudo demonstra que o NGS fornece informações detalhadas sobre a composição da microbiota em queijos artesanais de leite cru, caracterizando comunidades bacterianas, identificando a ampla diversidade microbiana, os benefícios e riscos microbianos.

Ammonia gas for bacterial control in poultry litter

ABSTRACT: The current techniques used in the disinfection of reused poultry litter, such as lime addition, windrowing and plastic cover on the surface, do not guarantee the elimination of pathogenic microorganisms, causing damage to the environment and animal health. Gram negative bacteria, i.e., Salmonella and Escherichia coli, can be transmitted from one batch to another through reused litter, causing health damage to broilers and humans that consume food contaminated by these agents. Our study assessed the effectiveness of the methods plastic cover on the surface (PCS) and plastic cover on the surface with ammonia gas injection (PCSAI) in the control of Gram negative bacteria. The results obtained, both in laboratory conditions (Experiment 1) and in the field (Experiment 2), demonstrate that the method PCSAI with 0.22% ammonia gas had a significant reduction (P 0.05) of Gram negative bacteria in the period of 48 hours This new methodology for disinfecting poultry litter will allow its reuse in a practical and safe way, improving the preservation of the environment, of the health of broilers and consumers of poultry products.

RESUMO: O reaproveitamento de camas aviárias na criação de frangos de corte é uma prática muito utilizada no Brasil. Essa prática reduz custos de produção e contribui na conservação do meio ambiente. As técnicas atuais utilizadas na desinfecção de camas aviárias reaproveitadas, como adição de cal, enleiramento e lona na superfície, não garantem a eliminação de microrganismos patogênicos porque não geram quantidade suficiente de amônia. O gás amônia, em concentrações elevadas, tem efeito biocida. Bactérias Gram negativas, como as Salmonelas e Escherichia coli, podem ser transmitidas de um lote para outro através do reaproveitamento da cama, ocasionando prejuízos para a saúde das aves e dos humanos que consomem alimentos contaminados por estes agentes. Este trabalho avaliou a eficácia do método lona na superfície com injeção de gás amônia no controle de microrganismos Gram negativos. Os resultados obtidos demostraram que esse método controlou os microrganismos Gram negativos num período de 48 horas em camas de frangos de corte reaproveitadas. Assim, essa nova metodologia de desinfecção de camas de aviário permitirá sua reutilização de forma prática e segura, melhorando a saúde das aves e dos consumidores dos produtos avícolas.

Ammonia gas for bacterial control in poultry litter / Gás amônia para controle bacteriano em cama aviária

The current techniques used in the disinfection of reused poultry litter, such as lime addition, windrowing and plastic cover on the surface, do not guarantee the elimination of pathogenic microorganisms, causing damage to the environment and animal health. Gram negative bacteria, i.e., Salmonella and Escherichia coli, can be transmitted from one batch to another through reused litter, causing health damage to broilers and humans that consume food contaminated by these agents. Our study assessed the effectiveness of the methods plastic cover on the surface (PCS) and plastic cover on the surface with ammonia gas injection (PCSAI) in the control of Gram negative bacteria. The results obtained, both in laboratory conditions (Experiment 1) and in the field (Experiment 2), demonstrate that the method PCSAI with 0.22% ammonia gas had a significant reduction (P<0.05) of Gram negative bacteria in the period of 48 hours This new methodology for disinfecting poultry litter will allow its reuse in a practical and safe way, improving the preservation of the environment, of the health of broilers and consumers of poultry products.

O reaproveitamento de camas aviárias na criação de frangos de corte é uma prática muito utilizada no Brasil. Essa prática reduz custos de produção e contribui na conservação do meio ambiente. As técnicas atuais utilizadas na desinfecção de camas aviárias reaproveitadas, como adição de cal, enleiramento e lona na superfície, não garantem a eliminação de microrganismos patogênicos porque não geram quantidade suficiente de amônia. O gás amônia, em concentrações elevadas, tem efeito biocida. Bactérias Gram negativas, como as Salmonelas e Escherichia coli, podem ser transmitidas de um lote para outro através do reaproveitamento da cama, ocasionando prejuízos para a saúde das aves e dos humanos que consomem alimentos contaminados por estes agentes. Este trabalho avaliou a eficácia do método lona na superfície com injeção de gás amônia no controle de microrganismos Gram negativos. Os resultados obtidos demostraram que esse método controlou os microrganismos Gram negativos num período de 48 horas em camas de frangos de corte reaproveitadas. Assim, essa nova metodologia de desinfecção de camas de aviário permitirá sua reutilização de forma prática e segura, melhorando a saúde das aves e dos consumidores dos produtos avícolas.

Biofilm forming antimicrobial-multiresistant Staphylococcus aureus / Multirresistência antimicrobiana de Staphylococcus aureus formadores de biofilme

Staphylococcus aureus is one of the main agents isolated from bovine mastitis cases, characterized by lower cure rates compared to other pathogens causing this disease. This phenomenon is mainly explained by the multiresistance acquisition to antimicrobials and the ability of S. aureus to form biofilms on biotic and abiotic surfaces. In this work 15 samples of S. aureus isolated from the automated milking facility were analyzed regarding the resistance profile to antimicrobials, virulence factors (capsule production, hemolysin, and protease) and adhesion capacity under different temperatures (42±1°C, 36±1°C, 25±1°C, 9±1°C, and 3±1°C). All isolates showed methicillin-resistant (MRSA) characteristics and multidrug resistance profile to the antimicrobials tested (penicillin G, chloramphenicol, oxacillin, cephalexin, tetracycline, amoxicillin + clavulanic acid, sulfa + trimetropim, gentamicin, doxycycline, ceftiofur, neomycin, and vancomycin) with an IRMA index between 0.5 and 1.0. Five isolates were resistant to vancomycin (VRSA), two were resistant to all active principles, and the others to at least six of these drugs. Adhesion capacity and biofilm formation were found in 3 of the 5 evaluated temperatures, including the cooling conditions. Regarding the virulence factors, 86.7% of the isolates formed capsules, 60% revealed the presence of protease, 26.7% expressed the α-hemolysin factor, and 13.3% of them presented β-hemolysin. The fact that all isolates presented MRSA characteristics represents a potential risk to those exposed to this agent, and the formation of biofilm in liners even after the use of detergents and sanitization highlights the urgency of searching for alternatives for dispersion of the biofilm by S. aureusin the automated milking facility.

O Staphylococcus aureus é um dos principais agentes isolados de casos de mastite bovina, caracterizado por menores taxas de cura em comparação com outros patógenos desta enfermidade. Esse fenômeno é explicado principal-mente pela aquisição de resistência à antimicrobianos e a capacidade do S. aureus formar biofilmes em superficies bióti-cas e abióticas. Neste trabalho foram utilizadas 15 amostras de S. aureus isolados de ordenhadeira, analisados quanto ao perfil de resistência à antimicrobianos, fatores de virulência (produção de cápsula, hemolisina e protease) e capacidade de adesão sob diferentes temperaturas (42±1°C, 36±1°C, 25±1ºC, 9±1ºC e 3±1ºC). Todos os isolados apresentaram perfil de multirresistência aos antimicrobianos testados (penicilina G, cloranfenicol, oxacilina, cefalexina, tetraciclina, amoxicilina + ácido clavulônico, sulfa + trimetropim, gentamicina, doxiciclina, ceftiofur, neomicina e vancomicina) com índice IRMA entre 0,5 a 1,0. Duas cepas foram resistentes a todos os princípios ativos e as demais a pelo menos seis destes fármacos. Os isolados avaliados apresentaram característica de meticilina-resistentes (MRSA) e destes, 33,34% (5/15) foram resistentes à vancomicina (VRSA). Houve capacidade de adesão e formação de biofilmes em 3 das 5 tem-peraturas avaliadas, incluindo as temperaturas de refrigeração. Em relação aos fatores de virulência, 86,7% dos isolados formaram cápsula, 60% presença de protease, 26,7% expressaram o fator α-hemolisina e 13,3% β-hemolisina. O fato de todos isolados apresentarem característica MRSA representa um risco potencial aos expostos a esse agente. Já a for-mação de biofilmes em teteiras, mesmo após detergência e sanitização, destacam a urgência de alternativas de dispersão de biofilmes no ambiente de ordenha.

Biofilm forming antimicrobial-multiresistant Staphylococcus aureus / Multirresistência antimicrobiana de Staphylococcus aureus formadores de biofilme

Staphylococcus aureus is one of the main agents isolated from bovine mastitis cases, characterized by lower cure rates compared to other pathogens causing this disease. This phenomenon is mainly explained by the multiresistance acquisition to antimicrobials and the ability of S. aureus to form biofilms on biotic and abiotic surfaces. In this work 15 samples of S. aureus isolated from the automated milking facility were analyzed regarding the resistance profile to antimicrobials, virulence factors (capsule production, hemolysin, and protease) and adhesion capacity under different temperatures (42±1°C, 36±1°C, 25±1°C, 9±1°C, and 3±1°C). All isolates showed methicillin-resistant (MRSA) characteristics and multidrug resistance profile to the antimicrobials tested (penicillin G, chloramphenicol, oxacillin, cephalexin, tetracycline, amoxicillin + clavulanic acid, sulfa + trimetropim, gentamicin, doxycycline, ceftiofur, neomycin, and vancomycin) with an IRMA index between 0.5 and 1.0. Five isolates were resistant to vancomycin (VRSA), two were resistant to all active principles, and the others to at least six of these drugs. Adhesion capacity and biofilm formation were found in 3 of the 5 evaluated temperatures, including the cooling conditions. Regarding the virulence factors, 86.7% of the isolates formed capsules, 60% revealed the presence of protease, 26.7% expressed the α-hemolysin factor, and 13.3% of them presented β-hemolysin. The fact that all isolates presented MRSA characteristics represents a potential risk to those exposed to this agent, and the formation of biofilm in liners even after the use of detergents and sanitization highlights the urgency of searching for alternatives for dispersion of the biofilm by S. aureusin the automated milking facility.(AU)

O Staphylococcus aureus é um dos principais agentes isolados de casos de mastite bovina, caracterizado por menores taxas de cura em comparação com outros patógenos desta enfermidade. Esse fenômeno é explicado principal-mente pela aquisição de resistência à antimicrobianos e a capacidade do S. aureus formar biofilmes em superficies bióti-cas e abióticas. Neste trabalho foram utilizadas 15 amostras de S. aureus isolados de ordenhadeira, analisados quanto ao perfil de resistência à antimicrobianos, fatores de virulência (produção de cápsula, hemolisina e protease) e capacidade de adesão sob diferentes temperaturas (42±1°C, 36±1°C, 25±1ºC, 9±1ºC e 3±1ºC). Todos os isolados apresentaram perfil de multirresistência aos antimicrobianos testados (penicilina G, cloranfenicol, oxacilina, cefalexina, tetraciclina, amoxicilina + ácido clavulônico, sulfa + trimetropim, gentamicina, doxiciclina, ceftiofur, neomicina e vancomicina) com índice IRMA entre 0,5 a 1,0. Duas cepas foram resistentes a todos os princípios ativos e as demais a pelo menos seis destes fármacos. Os isolados avaliados apresentaram característica de meticilina-resistentes (MRSA) e destes, 33,34% (5/15) foram resistentes à vancomicina (VRSA). Houve capacidade de adesão e formação de biofilmes em 3 das 5 tem-peraturas avaliadas, incluindo as temperaturas de refrigeração. Em relação aos fatores de virulência, 86,7% dos isolados formaram cápsula, 60% presença de protease, 26,7% expressaram o fator α-hemolisina e 13,3% β-hemolisina. O fato de todos isolados apresentarem característica MRSA representa um risco potencial aos expostos a esse agente. Já a for-mação de biofilmes em teteiras, mesmo após detergência e sanitização, destacam a urgência de alternativas de dispersão de biofilmes no ambiente de ordenha.(AU)

Análise molecular para Toxoplasma gondii em linguiças suínas defumadas / Molecular analysis for Toxoplasma gondii in smoked swine sausages

A toxoplasmose é causada pelo protozoário Toxoplasma gondii, o qual acomete os humanos através da ingestão de carne mal passada ou crua. O presente trabalho descreve o emprego de PCR em linguiças suínas defumadas (salames) para detecção de T. gondii, aliado a utilização do teste de imunofluorescência indireta na avaliação sorológica de suínos encaminhados para abate. No estudo, avaliaram-se 18 amostras de salames e 50 amostras de soro sanguíneo de suínos. Na PCR todas as amostras de salames se apresentaram negativas e no teste de imunofluorescência indireta 8% dos animais foram positivos para T. gondii. Embora PCR-negativas, as linguiças produzidas originaram-se de matéria-prima suína proveniente de estabelecimento de abate, cujo presente estudo identificou soroprevalência de 8% para o protozoário. Dessa forma, o consumo de carne mal passada ou crua e de produtos a base de carne crua, como os salames, devem ser evitados, principalmente, em grupos de risco como crianças e idosos.(AU)

Tuberculose bovina: diagnóstico ante mortem e post mortem em bovinos leiteiros através da associação de análises / Bovine tuberculosis: diagnosis ante mortem and post mortem in dairy cattle through analysis association

Este estudo descreve o emprego de quatro métodos diagnósticos para a confirmação de casos de tuberculose em bovinos. Para tanto foram avaliados 211 bovinos leiteiros, dos quais 35,1% apresentaram reatividade no teste tuberculínico cervical comparativo, e 143 animais foram encaminhados para abate sanitário. No acompanhamento do abate e inspeção sanitária verificou-se que 51,8% dos bovinos apresentavam lesões visíveis compatíveis com tuberculose. Também foram coletados fragmentos teciduais de bovinos com e sem lesões macroscópicas, os quais na análise histológica apresentaram numerosas áreas de necrose caseosa e áreas de calcificação, e na coloração de Ziehl-Neelsen apresentaram bacilos álcool-ácido resistentes. Assim, as análises empregadas no estudo se mostraram importantes para o diagnóstico acurado de tuberculose bovina, além de alertar para o risco de saúde pública que pessoas que trabalham nos abatedouros e/ou em contato direto com bovinos doentes estão submetidas.(AU)

Análise molecular para Toxoplasma gondii em linguiças suínas defumadas / Molecular analysis for Toxoplasma gondii in smoked swine sausages

A toxoplasmose é causada pelo protozoário Toxoplasma gondii, o qual acomete os humanos através da ingestão de carne mal passada ou crua. O presente trabalho descreve o emprego de PCR em linguiças suínas defumadas (salames) para detecção de T. gondii, aliado a utilização do teste de imunofluorescência indireta na avaliação sorológica de suínos encaminhados para abate. No estudo, avaliaram-se 18 amostras de salames e 50 amostras de soro sanguíneo de suínos. Na PCR todas as amostras de salames se apresentaram negativas e no teste de imunofluorescência indireta 8% dos animais foram positivos para T. gondii. Embora PCR-negativas, as linguiças produzidas originaram-se de matéria-prima suína proveniente de estabelecimento de abate, cujo presente estudo identificou soroprevalência de 8% para o protozoário. Dessa forma, o consumo de carne mal passada ou crua e de produtos a base de carne crua, como os salames, devem ser evitados, principalmente, em grupos de risco como crianças e idosos.

Tuberculose bovina: diagnóstico ante mortem e post mortem em bovinos leiteiros através da associação de análises / Bovine tuberculosis: diagnosis ante mortem and post mortem in dairy cattle through analysis association

Este estudo descreve o emprego de quatro métodos diagnósticos para a confirmação de casos de tuberculose em bovinos. Para tanto foram avaliados 211 bovinos leiteiros, dos quais 35,1% apresentaram reatividade no teste tuberculínico cervical comparativo, e 143 animais foram encaminhados para abate sanitário. No acompanhamento do abate e inspeção sanitária verificou-se que 51,8% dos bovinos apresentavam lesões visíveis compatíveis com tuberculose. Também foram coletados fragmentos teciduais de bovinos com e sem lesões macroscópicas, os quais na análise histológica apresentaram numerosas áreas de necrose caseosa e áreas de calcificação, e na coloração de Ziehl-Neelsen apresentaram bacilos álcool-ácido resistentes. Assim, as análises empregadas no estudo se mostraram importantes para o diagnóstico acurado de tuberculose bovina, além de alertar para o risco de saúde pública que pessoas que trabalham nos abatedouros e/ou em contato direto com bovinos doentes estão submetidas.

Biofilm formation by Salmonella Enteritidis at different incubation temperatures

Background: The genus Salmonella, associated with poultry products, is considered the leading cause of foodborne outbreaks in humans in many countries. In Brazil, Salmonella Enteritidis (SE) is the serovar remains as one most frequentlyisolated from humans, and it is also a major serovar found in animals, food, animal feed, and environmental samples, despiteall the efforts to control this pathogen. Also, the bacterium is able to form biofilms on different surfaces, protecting cellsfrom both cleaning and sanitizing procedures in the food industries. This study aimed to verify the ability of SalmonellaEnteritidis isolates to form biofilm on polystyrene at different incubation temperatures.Materials, Methods & Results: A total of 171 SE samples were isolated from foodborne outbreaks (foods and stool cultures) and poultry products between 2003 and 2010. The biofilm-forming ability of samples was measured at four differenttemperatures (3°C, 9ºC, 25ºC, and 36ºC), for 24 h, simulating temperatures usually found in poultry slaughterhouses. Later,200 μL of each bacterial suspension was inoculated, in triplicate, onto 96-well, flat-bottomed sterile polystyrene microtiterplates, washed, after that, the biofilm was fixed with methanol. The plates were dried at ambient temperature, stained with2% Hucker’s crystal violet. Afterwards, absorbance was read using an ELISA plate reader and the optical density (OD)of each isolate was obtained by the arithmetic mean of the absorbance of three wells and this value was compared withthe mean absorbance of negative controls (ODnc). The following classification was used for the determination of biofilmformation: no biofilm production, weak biofilm production, moderate biofilm production and strong biofilm production.Results demonstrated all isolates from stool cultures and foods involved in foodborne outbreaks, at least one of the fourtemperatures tested, were able to form biofilm...

Quantificação de Staphylococcus aureus e bactérias mesófilas aeróbias para avaliar higienização de equipamentos de ordenha / Staphylococcus aureus and mesophilic aerobic bacteria quantification in hygienization process of milking equipment

Background: Milk’s composition is an excellent substrate for microorganism’s multiplication. Presence of Staphylococcusaureus and aerobic mesophilic bacteria are one of the most common problems in dairy farms. On dairy industry’s and milkfarms Clean in Place (CIP) system higyenization are commonly used, then the cleaning occurs as a closed process, forbetter results sanitizans are applied, in order to obtain a safety food. This project aim to evaluate Staphylococcus aureusand aerobic mesophilic bacteria reduction after two milking higyenization process.Materials, Methods & Results: This research was done on a Rio Grande do Sul North Milk farm, with mechanized milkingand Clean in Place system for cleaning. For liners and CIP tubes higyenization commercial products as Sodium Hipoclorite3% and phosphoric acid 11.3% are used for detergency, and peracetic acid 5% for sanitization. Milk bunk tank are higyenized with sodium hypoclorite 3.8% alcalin detergent. After higyenization steps liners, CIP’s water process, bulk milk tankand milk set were collected. At process 1, liners and CIP water were collected after milking, detergency and sanitizationthat occurred immediately at the detergency’s finish, while process 2 the sanitization was realized 8 h after detergency,before following milking. Cooling milk bulk tank was collected before and after detergency, and milk set after milkingsConvencional microbiology were used to count and results in log10 UFC.cm-2...

Biofilm formation by Salmonella Enteritidis at different incubation temperatures

Background: The genus Salmonella, associated with poultry products, is considered the leading cause of foodborne outbreaks in humans in many countries. In Brazil, Salmonella Enteritidis (SE) is the serovar remains as one most frequentlyisolated from humans, and it is also a major serovar found in animals, food, animal feed, and environmental samples, despiteall the efforts to control this pathogen. Also, the bacterium is able to form biofilms on different surfaces, protecting cellsfrom both cleaning and sanitizing procedures in the food industries. This study aimed to verify the ability of SalmonellaEnteritidis isolates to form biofilm on polystyrene at different incubation temperatures.Materials, Methods & Results: A total of 171 SE samples were isolated from foodborne outbreaks (foods and stool cultures) and poultry products between 2003 and 2010. The biofilm-forming ability of samples was measured at four differenttemperatures (3°C, 9ºC, 25ºC, and 36ºC), for 24 h, simulating temperatures usually found in poultry slaughterhouses. Later,200 μL of each bacterial suspension was inoculated, in triplicate, onto 96-well, flat-bottomed sterile polystyrene microtiterplates, washed, after that, the biofilm was fixed with methanol. The plates were dried at ambient temperature, stained with2% Huckers crystal violet. Afterwards, absorbance was read using an ELISA plate reader and the optical density (OD)of each isolate was obtained by the arithmetic mean of the absorbance of three wells and this value was compared withthe mean absorbance of negative controls (ODnc). The following classification was used for the determination of biofilmformation: no biofilm production, weak biofilm production, moderate biofilm production and strong biofilm production.Results demonstrated all isolates from stool cultures and foods involved in foodborne outbreaks, at least one of the fourtemperatures tested, were able to form biofilm...(AU)

Quantificação de Staphylococcus aureus e bactérias mesófilas aeróbias para avaliar higienização de equipamentos de ordenha / Staphylococcus aureus and mesophilic aerobic bacteria quantification in hygienization process of milking equipment

Background: Milks composition is an excellent substrate for microorganisms multiplication. Presence of Staphylococcusaureus and aerobic mesophilic bacteria are one of the most common problems in dairy farms. On dairy industrys and milkfarms Clean in Place (CIP) system higyenization are commonly used, then the cleaning occurs as a closed process, forbetter results sanitizans are applied, in order to obtain a safety food. This project aim to evaluate Staphylococcus aureusand aerobic mesophilic bacteria reduction after two milking higyenization process.Materials, Methods & Results: This research was done on a Rio Grande do Sul North Milk farm, with mechanized milkingand Clean in Place system for cleaning. For liners and CIP tubes higyenization commercial products as Sodium Hipoclorite3% and phosphoric acid 11.3% are used for detergency, and peracetic acid 5% for sanitization. Milk bunk tank are higyenized with sodium hypoclorite 3.8% alcalin detergent. After higyenization steps liners, CIPs water process, bulk milk tankand milk set were collected. At process 1, liners and CIP water were collected after milking, detergency and sanitizationthat occurred immediately at the detergencys finish, while process 2 the sanitization was realized 8 h after detergency,before following milking. Cooling milk bulk tank was collected before and after detergency, and milk set after milkingsConvencional microbiology were used to count and results in log10 UFC.cm-2...(AU)

Economic losses associated with Wooden Breast and White Striping in broilers / Perdas econômicas associadas as alterações Wooden Breast e White Striping em frangos de corte

Currently, two defects in poultry breasts termed Wooden Breast (WB) and White Striping (WS) havebeen reported in slaughterhouses. These defects may be associated with the accelerated growth of thebirds, management, density in the aviary, and both weight and age at slaughter. Although the health ofthe affected birds is not impaired, these myopathies cause carcass condemnation and economic losses toslaughterhouses, since the breasts of these chickens, considered to be prime cuts in the poultry industry,have to be discarded. This paper reports on the economic losses and factors associated with carcasscondemnation caused by white striping (WS) and wooden breast (WB) in broilers from a federallyinspected slaughterhouse. Twelve flocks, totaling 207,000 slaughtered broilers, were assessed as toweight and age at slaughter, and stocking density and carcass condemnations due to these two myopathieswere also evaluated. Economic losses were estimated by the price of poultry breast at the firm level,around U$ 19,12 per kilo, amounting to daily losses of up to U$ 70,632.00, given that approximately0.8% of the chicken breasts were condemned. Heavier broilers had a larger condemnation rate due toWS and WB, and so did those reared at a smaller density, due probably to their better access to waterand feed, which contributed to weight gain and consequent condemnation, resulting in losses that couldaffect the entire poultry sector.

Atualmente, dois defeitos em peitos de frango, denominados Peito Madeira (Wooden Breast - WB)e Peito com Estrias Brancas (White Striping- WS) têm sido relatados em abatedouros e podem estarassociados ao crescimento acelerado das aves, manejo, densidade no aviário, peso e idade ao abate.Embora não haja comprometimento da saúde das aves afetadas, estas miopatias causam condenações eprejuízos aos abatedouros devido ao não aproveitamento do peito destes frangos, considerado um cortenobre na indústria avícola. Neste trabalho são relatados os prejuízos econômicos e fatores associados àscondenações por White Striping (WS) e Wooden Breast (WB) em frangos de corte em um abatedourosob Inspeção Federal. Foram acompanhados 12 lotes totalizando 207.000 aves abatidas, registrando-se dados como peso e idade ao abate, densidade nos galpões de criação e condenações por estes doisdefeitos. As perdas econômicas foram calculadas a partir do valor do peito de frango na empresa, emtorno de R$ 5,90 o quilograma, gerando prejuízos de até R$ 21.800,00 ao dia, já que cerca de 0,8%dos peitos foram desqualificados devido à estas alterações. Aves mais pesadas apresentaram maiorcondenação por WS e WB, bem como quando criadas em menor densidade, provavelmente devido aomelhor acesso a água e ração, contribuindo para aumento de peso e consequente condenações por estasmiopatias, impactando em prejuízos que podem ser extrapolados para todo o setor avícola.

Economic losses associated with Wooden Breast and White Striping in broilers / Perdas econômicas associadas as alterações Wooden Breast e White Striping em frangos de corte

Currently, two defects in poultry breasts termed Wooden Breast (WB) and White Striping (WS) havebeen reported in slaughterhouses. These defects may be associated with the accelerated growth of thebirds, management, density in the aviary, and both weight and age at slaughter. Although the health ofthe affected birds is not impaired, these myopathies cause carcass condemnation and economic losses toslaughterhouses, since the breasts of these chickens, considered to be prime cuts in the poultry industry,have to be discarded. This paper reports on the economic losses and factors associated with carcasscondemnation caused by white striping (WS) and wooden breast (WB) in broilers from a federallyinspected slaughterhouse. Twelve flocks, totaling 207,000 slaughtered broilers, were assessed as toweight and age at slaughter, and stocking density and carcass condemnations due to these two myopathieswere also evaluated. Economic losses were estimated by the price of poultry breast at the firm level,around U$ 19,12 per kilo, amounting to daily losses of up to U$ 70,632.00, given that approximately0.8% of the chicken breasts were condemned. Heavier broilers had a larger condemnation rate due toWS and WB, and so did those reared at a smaller density, due probably to their better access to waterand feed, which contributed to weight gain and consequent condemnation, resulting in losses that couldaffect the entire poultry sector.(AU)

Atualmente, dois defeitos em peitos de frango, denominados Peito Madeira (Wooden Breast - WB)e Peito com Estrias Brancas (White Striping- WS) têm sido relatados em abatedouros e podem estarassociados ao crescimento acelerado das aves, manejo, densidade no aviário, peso e idade ao abate.Embora não haja comprometimento da saúde das aves afetadas, estas miopatias causam condenações eprejuízos aos abatedouros devido ao não aproveitamento do peito destes frangos, considerado um cortenobre na indústria avícola. Neste trabalho são relatados os prejuízos econômicos e fatores associados àscondenações por White Striping (WS) e Wooden Breast (WB) em frangos de corte em um abatedourosob Inspeção Federal. Foram acompanhados 12 lotes totalizando 207.000 aves abatidas, registrando-se dados como peso e idade ao abate, densidade nos galpões de criação e condenações por estes doisdefeitos. As perdas econômicas foram calculadas a partir do valor do peito de frango na empresa, emtorno de R$ 5,90 o quilograma, gerando prejuízos de até R$ 21.800,00 ao dia, já que cerca de 0,8%dos peitos foram desqualificados devido à estas alterações. Aves mais pesadas apresentaram maiorcondenação por WS e WB, bem como quando criadas em menor densidade, provavelmente devido aomelhor acesso a água e ração, contribuindo para aumento de peso e consequente condenações por estasmiopatias, impactando em prejuízos que podem ser extrapolados para todo o setor avícola.(AU)

Salmonella spp. isolated by miniaturized most probable number and conventional microbiology in poultry slaughterhouses

Background: Salmonella spp. are frequently isolated from fowls, and their detection in poultry products varies according to the breeding system and the slaughtering process, bringing risks to the consumer and compromising the marketability. The control of Salmonella in poultry slaughterhouses is based on the detection of bacteria, but the quantification of the agent would be important in assessing risk, as well as in obtaining data to determine the capacity of each step of the process to decrease or increase bacterial contamination. The aims of this study were to propose a method for the quantification of Salmonella in poultry slaughterhouses, frequency of isolation and serovars identified. Materials, Methods & Results: Twenty-one broiler flocks from seven federally inspected slaughterhouses in southern Brazil, totaling 1,071 samples, were assessed by miniaturized most probable number (mMPN) and conventional microbiology. The samples were collected in triplicate at 17 points, which included cloacae, transportation cages before and after sanitization, water (scald tank, supply, pre-chiller and chiller), and carcasses (before and after scalding, defeathering, rinsing, evisceration, final rinsing, chilling at 4ºC, and freezing at -12C for 24 h, 30 and 60 days). Typical Salmonella colonies were submitted to TSI, LIA, SIM, urea, and polyvalent anti-O antiserum tests [...](AU)

Salmonella spp. isolated by miniaturized most probable number and conventional microbiology in poultry slaughterhouses

Background: Salmonella spp. are frequently isolated from fowls, and their detection in poultry products varies according to the breeding system and the slaughtering process, bringing risks to the consumer and compromising the marketability. The control of Salmonella in poultry slaughterhouses is based on the detection of bacteria, but the quantification of the agent would be important in assessing risk, as well as in obtaining data to determine the capacity of each step of the process to decrease or increase bacterial contamination. The aims of this study were to propose a method for the quantification of Salmonella in poultry slaughterhouses, frequency of isolation and serovars identified. Materials, Methods & Results: Twenty-one broiler flocks from seven federally inspected slaughterhouses in southern Brazil, totaling 1,071 samples, were assessed by miniaturized most probable number (mMPN) and conventional microbiology. The samples were collected in triplicate at 17 points, which included cloacae, transportation cages before and after sanitization, water (scald tank, supply, pre-chiller and chiller), and carcasses (before and after scalding, defeathering, rinsing, evisceration, final rinsing, chilling at 4ºC, and freezing at -12C for 24 h, 30 and 60 days). Typical Salmonella colonies were submitted to TSI, LIA, SIM, urea, and polyvalent anti-O antiserum tests [...]

The use of vortex and ultrasound techniques for the in vitro removal of Salmonella spp. Biofilms

Background: The presence of biofilm is common to all types of surfaces, such as stainless steel. Once formed, biofilms act as a point of constant contamination releasing fragments or planktonic cells of microorganisms, such as Salmonella spp., and may impair the microbiological quality of products. The laboratory methods are being used and tested in vitro for removal and the subsequent quantification of biofilms, including the use of vortex and ultrasound. The aim of the study was to evaluate the effectiveness of these two laboratory methods for removing Salmonella spp. biofilms, in vitro cultured on stainless steel surface from the food industry.Materials, Methods & Results: Three strains were analyzed for biofilm formation by Salmonella spp., and they are S. Typhimurium ATCC 14028, S. Enteritidis ATCC 13076 and S. Enteritidis isolated from drag swab on poultry farm and genetically confirmed by Microarray, denominated P106. Coupons of stainless steel AISI 316, with an area of 1 cm² were used. These materials used for the coupons were obtained from the equipments at the cutting room in the poultry slaughterhouse. Biofilms were formed using TSB broth without glucose and incubated at 36°C for 24 h. Six replicates were performed for each microorganism in each removal method. After the biofilm formation, two methods were used in the removal stage, the vortexing, performed for 2 min, and the sonication method, with coupons maintained for 10 min in an ultrasound bath, at a frequency of 40 kHz and potency 81 W. Serial dilutions were made and transferred to PCA agar for quantification in log10CFU.mL-1. The microtopography was performed by scanning electron microscopy (SEM) of surfaces before the removal step. Statistical analysis of the results showed no significant difference between the two removal methods and between the three strains studied (P > 0.05).[...](AU)

The use of vortex and ultrasound techniques for the in vitro removal of Salmonella spp. Biofilms

Background: The presence of biofilm is common to all types of surfaces, such as stainless steel. Once formed, biofilms act as a point of constant contamination releasing fragments or planktonic cells of microorganisms, such as Salmonella spp., and may impair the microbiological quality of products. The laboratory methods are being used and tested in vitro for removal and the subsequent quantification of biofilms, including the use of vortex and ultrasound. The aim of the study was to evaluate the effectiveness of these two laboratory methods for removing Salmonella spp. biofilms, in vitro cultured on stainless steel surface from the food industry.Materials, Methods & Results: Three strains were analyzed for biofilm formation by Salmonella spp., and they are S. Typhimurium ATCC 14028, S. Enteritidis ATCC 13076 and S. Enteritidis isolated from drag swab on poultry farm and genetically confirmed by Microarray, denominated P106. Coupons of stainless steel AISI 316, with an area of 1 cm² were used. These materials used for the coupons were obtained from the equipments at the cutting room in the poultry slaughterhouse. Biofilms were formed using TSB broth without glucose and incubated at 36°C for 24 h. Six replicates were performed for each microorganism in each removal method. After the biofilm formation, two methods were used in the removal stage, the vortexing, performed for 2 min, and the sonication method, with coupons maintained for 10 min in an ultrasound bath, at a frequency of 40 kHz and potency 81 W. Serial dilutions were made and transferred to PCA agar for quantification in log10CFU.mL-1. The microtopography was performed by scanning electron microscopy (SEM) of surfaces before the removal step. Statistical analysis of the results showed no significant difference between the two removal methods and between the three strains studied (P > 0.05).[...]

Antimicrobial resistance profile of Salmonella Heidelberg isolated from a poultry slaughterhouse in 2005 and 2009 / Perfil de resistência a antimicrobianos por Salmonella Heidelberg isoladas de abatedouro avícola em 2005 e 2009

Background: Salmonella spp. is recognized as being one of the most common bacterial causes of food-borne illness spreadon poultry production due to easy adaptation to environment and diffi cult to eradicate. In poultry production system antimicrobials are added in feed as growth promoters in continuous and sub-therapeutic doses, inducing a selective pressure andconsequent antimicrobial resistance. This management causes public health problems to disseminate resistant pathogensthrough food chain and reduce the options of treatment of bacterial infections.Materials, Methods & Results: The samples were isolated in a poultry slaughterhouse under Federal Inspection in amonitoring, research and quantifi cation project of Salmonella spp in critical control points in slaughterhouse. Adaptedmethodology was used for quantifi cation of Salmonella as follows: swabs and cages were placed in 50 mL of peptonewater buffered 1% (PW 1%) and incubated at 37ºC for 12 h; for the analysis of water 100 mL were inoculated in 50 mL ofpeptone water buffered in triple concentration and incubated at 37ºC for 12 h; the chickens and carcasses were packed insterile bags with a capacity of 4000 mL, added 150 mL of peptone water buffered 1%, agitated manually for one minuteand the rinsing broth incubated by 12 h at 37ºC. After hatching were made decimal dilutions Rapapport Vassiliadis broth(RV), inoculated 1 mL in 9 mL of RV broth until 10-3 dilution and incubation for 12 h at 41°C in a water bath with agitation. After this period 100 µL of RV broth were seeded in Agar Rambach and Agar XLD and the plates incubated at 37ºCfor 12 h. Salmonella-like growth were placed in Agar Rambach and confi rmed as Salmonella to biochemical tests (TSI,LIA, urea broth) and assayed for polyvalent antiserum to Salmonella. The fi nal identifi cation of the samples was carriedout by the Polymerase Chain Reaction (PCR, Premi® Test Salmonella DSM). Were selected 20 samples of Salmonella...(AU)